ONE-PAN TUNA-WHITE BEAN CASSEROLE
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, casseroles, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
- Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
- Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
- Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
- Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
- Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
- Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.
TUNA AND BEAN STEW
Make and share this Tuna and Bean Stew recipe from Food.com.
Provided by longwood13
Categories Stew
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
- In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
- Add the Capsicum cook until soft.
- Add the Zucchini, Garlic and spices cook for a minute.
- Add the tomatoes cook for another minute.
- Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
- Add Beans and Tuna be careful not to break the Tuna up too much.
- Cook for 10 minutes to heat Beans and Tuna.
- Serve with Bread.
- I sometimes use Lebanese cucumber instead of Zucchini.
Nutrition Facts : Calories 550.7, Fat 8, SaturatedFat 1.9, Cholesterol 38, Sodium 98.8, Carbohydrate 77.8, Fiber 22.4, Sugar 12.5, Protein 48.9
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
TUNA AND BEAN SALAD
This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 2 as a main dish, 4 as a starter
Number Of Ingredients 12
Steps:
- Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
- In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
- In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams
BRETON TUNA AND WHITE BEAN GRATIN
Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. But the more typical size (5 3/4 ounces) will work perfectly well if you can't. Serve this over toasted slices of crusty bread that you've drizzled with oil. A crisp green salad or platter of sliced, salted cucumber is all you need to make a satisfying meal.
Provided by Melissa Clark
Categories casseroles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic and cook for until fragrant and soft, another 2 to 4 minutes. Drain one can of beans and add to the skillet, then add the other can with its liquid. Season generously with salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, for 5 minutes.
- Transfer bean mixture to a food processor and blend to a purée. Add cream and milk, and pulse to combine. Scrape mixture into a large bowl and stir in tuna, chile and half the cheese. Taste and adjust seasoning if necessary.
- Scrape mixture into a 1 1/2-quart shallow gratin dish (no need to grease it). Sprinkle with bread crumbs and remaining cheese, and dot with butter. Bake until top begins to turn golden brown, 25 to 30 minutes, then scatter parsley over top and bake for another 5 minutes, until top is golden and bubbling.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 14 grams, Fiber 10 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 718 milligrams, Sugar 3 grams, TransFat 0 grams
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